Name: Crab and Avocado Soup
Yield: 4 to 6 Servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 cup chopped onion; 3 tablespoons all purpose flour; 2 8-ounce bottles clam juice; 1 1/2 cups canned low-salt chicken broth; 1/2 cup half and half; 2 medium avocados, peeled, pitted, diced; 4 tablespoons chopped fresh cilantro; 1 tablespoon minced seeded jalapeño chili; 1 tablespoon fresh lime juice; 1/2 pound crabmeat, flaked, picked over

By Sally Siegel

April 6, 2008

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